Red rice with mushrooms and cavolo nero

Name: Red rice with mushrooms and cavolo nero
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 220 g red rice; 2 pc cinnamon stick; 4 pc cardamom pods; 30 g parsley leaves; 20 g dill; 100 g shallots; 30 ml olive oil; 300 g portobello mushrooms; 300 g oyster mushrooms; ½ tsp chilli flakes; 30 ml olive oil; 5 pc garlic; 200 g cavolo nero; 2 pc preserved lemons; 1 pc lemon; ¾ tsp fine sea salt; ¼ tsp fine sea salt; ¼ tsp black pepper

A fragrant oven-roasted mushroom and cavolo nero dish tossed through spiced red rice with preserved lemon and fresh herbs.

25 min 958 kcal/serving serves 2

958kcal24gprotein152gcarbs34gfat

Yotam OttolenghiView the original on ottolenghi.co.uk More from Yotam Ottolenghi on Mello

🍚red rice

🫙cinnamon stick

🫙cardamom pods

🌿parsley leaves

🌿dill

🧅shallots

🫒olive oil

🍄portobello mushrooms

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About Yotam Ottolenghi

Chef, restaurateur and bestselling food writer.

Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and bestselling food writer renowned for revitalizing vegetarian and Middle Eastern cuisine. Based in London, he co-owns multiple acclaimed delis and restaurants and is celebrated for his vibrant, vegetable-forward recipes that feature bold, complex spice combinations.

His food relies heavily on vibrant, vegetable-forward elements layered with contrasting sweet, sour, and savory flavors. Though his earlier, elaborate recipes are sometimes playfully noted for requiring many ingredients, later works focus on accessibility and streamlined home cooking.

Ten recipes on Mello, imported from ottolenghi.co.uk, mostly Middle Eastern and Italian.